2 Delicious Cured Salmon/Gravad Lax Recipes - Beetroot and Dill-cured Gravlax | Fuzz & Buzz скачать в хорошем качестве

2 Delicious Cured Salmon/Gravad Lax Recipes - Beetroot and Dill-cured Gravlax | Fuzz & Buzz

As one part of the family is Swedish, we love homemade cured Salmon, and it is a must-have on our Christmas and party table. Dill and Beetroot gravlax, two recipes that are very easy to replicate and taste delicious. Curing has been a way of storing fish for centuries and is the perfect make-ahead party food. SUBSCRIBE►https://www.youtube.com/channel/UC92O... Dill-Cured Salmon - Gravadlax Ingredients: 500g (18 oz) salmon fillet with skin on and bones removed (*freeze the salmon if you buy a fresh fillet to avoid the risk of eating raw fish). 50 g (¼ cup) of granulated sugar 50 g (1rounded tablespoon + 1 level tablespoon) of salt. 8/10 teaspoons of chopped dill 1/2 teaspoon of white pepper 8 Juniper berries (crushed) ----------------------------------------------------------------------------- Method: Remove the small bones. Mix salt, sugar, pepper, berries and sprinkle it beneath and on top of the salmon fillet along with plenty of dill leaves. Then refrigerate for 48 hours, inside a ziplock bag turning the salmon fillet a few times during this time. After 48 hours, rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included and enjoy. Beetroot-cured Salmon - Gravlax 600g (21 oz) of *salmon fillet with skin on and bones removed (*freeze the salmon if you buy a fresh fillet to avoid the risk of eating raw fish). 85g (3 oz) granulated sugar 85g (3 oz) salt 1 teaspoon white pepper 1 large unwaxed orange 400g (14 oz) of raw beetroot Method: Grate the beetroots manually or in a food processor. Put the sugar, salt, pepper, and orange zest in a bowl, blend in the beetroots, and mix together. Lay the salmon skin-side down in a shallow ceramic dish and cover completely with the cure mixture. Cover tightly with plastic wrap, place a weighted cutting board on top of the salmon fillet, then leave the salmon to cure for 48 hours in the fridge. When the curing time is up, scrape the cure off the salmon and lift the fish out of the dish. Rinse the cure away under cold running water, then pat the fish dry with a cloth or Paper towel - the flesh will be bright red and firm to the touch. The finished gravadlax will keep in the fridge for up to 5 days. ADD US ON: Facebook:   / fuzzandbuzzo.  . Twitter:   / fuzz_and_buzz   Instagram:   / fuzz_and_buzz   Pinterest: https://www.pinterest.se/Fuzz_and_Buzz/ Website: https://www.fuzzandbuzz.com/ -------------------------- Thanks for watching! Subscribe for more videos #foodtube #Christmas #salmon